These homemade raspberry almond cream scones are rich, flaky, and full of sweet, fresh raspberries. Plus, these raspberry scones begin with an easy scone recipe that uses simple ingredients, making the recipe come together quickly!
(Originally posted in 2016, but updated in 2018.)
We love these raspberry almond cream scones, and this raspberry scone recipe makes for a perfect spring or summer breakfast, brunch, or afternoon snack!
All right, so despite my penchant for being in bed by ten, spending my Saturday mornings with Ina, having back spasms when I cough, and my overall grandma-esque actions, I am in fact in my 20s.
Which, according to 63% of the population (100% made up statistic), places me in the “millennial” generation.
(I find this slightly confusing, as, I would assume millennial should refer to anyone born after the millennium, aka, the year 2000. But, apparently my 90s generation is also, somehow, considered part of the millennial generation.)
If push came to shove, I’d prefer to call myself a “generation y-er;” however, I’m going to level with you right now. I don’t particularly love either term, and I would prefer not to be lumped in either category.
(I’m pulling a Stevie and going my own way.)
One sounds like a scientific test case while the other is a punchline that comes with generalized stereotypes, like the one claiming millennials no longer eat cereal.
Because that is a dirty lie.
If I’m considered a millennial, I’m breaking down this no-cereal stereotype, because I cannot live in a world where cereal and milk doesn’t exist in my fridge.
(Why I used that phrase for that hashtag is a mystery to even me. 🤷🏻♀️)
When I’m not eating or proclaiming my love for cereal and distaste for hasty generalizations, it’s safe to say a buttery, flaky scone recipe isn’t far from my mind.
Now, I have a really big thing for biscuits (it was such a big deal that back in college I would get multiple texts from people on the mornings the caf was serving biscuits for breakfast–and I would eat them with a side of Life cereal I may or may not have brought with me to the caf). Scones remind me of a sweetened version of a biscuit, so naturally, I’m about as obsessed with them as one can be about carbs, sugar, and biscuit-like things.
What I do love about a classic scone recipe is that it can be jazzed up in a variety of ways. While this recipe is for Raspberry Almond Cream Scones, you could make Peach Pie Scones, Strawberry Lemon Scones, or even Blueberry Cream Cheese Scones.
Learn how to make scones with these Raspberry Almond Cream Scones Tips & Tricks!
- Making homemade scones is super simple (and even these Raspberry Almond Cream Scones are simple)! In fact, all of the ingredients are mixed together in one bowl. Once the dough has come together, it’s patted into a circle, cut into triangles, and baked until golden brown. Easy, right??
- Now, to break it down a little more, when it comes to making scone dough, you can either do it by hand or with a standing mixer (with the paddle attachment on a low speed). I would not suggest using a hand mixer, because hand mixers are very high powered.
- When it comes to adding the fruit to the dough, you do want to add it as gently as possible. Now, it is completely normal for the fruit to break apart a bit as it is worked into the scone dough; however, if it breaks down too much, it can release a lot of juice into the dough, which makes the dough too wet.
Raspberry Cream Scones Tips & Tricks cont:
You can either add in the fresh fruit gently, or you can freeze the fresh berries for a bit and then add them to the dough. I have never made this raspberry scone recipe with store-bought frozen raspberries, but I *think* it would work well!
You want to transfer the dough onto a lightly floured surface, as this keeps the dough from sticking. Next, flour your hands a bit, then pat the dough into a circle, about 1/2” thick, and slice the dough into 6 or 8 triangles (6 triangles will make for slightly larger scones while 8 will make for slightly thinner scones).
Lastly, don’t skip the step about brushing the tops of the scones with heavy cream! It gives the scones a pretty golden brown appearance when baked.
I love these scones as much as I love cereal, so obviously, that’s a lot. If there’s one takeaway from this, it’s that cereal and scones rule all.
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
- 1/2 cup unsalted butter, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 cup raspberries
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1/2 tsp almond extract
- slivered almonds, for garnishing
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Whisk together heavy cream, sour cream, egg, almond extract, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
Stir in the raspberries and mix until just combined.
Turn the dough out onto a floured surface, and pat into a 1/2" thick circle. Cut into 8 triangles.
Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
While the scones are cooling, mix together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and almond extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
Pour the glaze over the scones, sprinkle with almonds, and enjoy!
My favorite products used in this recipe:
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